These are on my list of things to cook for dinner this week. Purple Foodie has this recipe on her website, and it looks amazing! I love that they are baked, so I don't have to feel bad about eating a couple dozen of 'em! :)
Check out the full tutorial on her site HERE.
Garlic Fries
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8 oz each), cut each into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Preheat oven to 450 degrees8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8 oz each), cut each into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
- Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
- Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
- Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
- Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
- Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
- Serve with ketchup, mayo or sour cream.
Update: Given that I do not like to use the microwave for cooking, and plastic cling wrap is a little scary to use, I have tried making these garlic fries by par-boiling the potatoes and then letting them steam dry by laying them in a single layer on kitchen napkin. I proceeded with step 5 and it turned out to be SO GOOD!
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